In a mixing bowl, combine the melted cacao baking chips, peanut butter, and coconut oil and mix until well combined. Set aside.
For the strawberry chia jam, begin by chopping the strawberries. In a saucepan over medium heat, add the strawberries, vanilla extract, balsamic vinegar and sorghum syrup. Bring to a gentle boil then reduce to simmer for 10 minutes. Stir and mash the fruit with the back of a spatula or a potato masher to your desired consistency. Once the mixture is thick, remove the saucepan from the heat. Add the chia seeds and stir thoroughly. For a smoother jam use an immersion blender or blender until desired consistency.
Let the jam sit for at least 5 minutes until it sets. Once the jam has cooled at room temperature place the mixture into a mason jar or a glass container and let it set for 5 minutes.
Use a mini muffin pan or heart shaped silicone pan to place the batter into. Fill 2.5 teaspoons of the chocolate mixture in the cup holder and transfer pan to the freezer until chocolate is set (about 10 minutes). Add 1 teaspoon of the strawberry chia jam mixture on top and place in the freezer for 10 minutes until it is set. Spoon 2.5 teaspoons of the chocolate mixture on top of the strawberry chia jam and freeze for 30 minutes until set. If desired, you can also leave them in the freezer overnight. Remove chocolate peanut butter chia cups from the pan and serve immediately.